Situate half of the chilies in the casserole. Mix the onion, raisins, garlic, Monterey cheese, and goat cheese in a bowl. Pour half of the cheese mixture over the chilies. Sprinkle the cilantro on top. Place the remaining chilies on top and pour the rest of the cheese mixture over.

Whisk the egg substitute, skim milk, and hot pepper sauce in a small bowl. Then, pour into the casserole.

Bake for about 25 to 30 minutes.

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